How To Cook Hanger Steak

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Introduction

Hanger steak, also known as butcher’s steak or onglet, is a flavorful and tender cut of beef that has gained popularity in recent years. Located in the diaphragm area of the steer, it hangs between the rib and loin, hence the name. Its rich, beefy flavor and relatively affordable price make it a favorite among both home cooks and restaurant chefs. Learning how to cook hanger steak properly unlocks its full potential, providing a delicious and satisfying meal.

Ingredients

The beauty of hanger steak lies in its simplicity. Here’s what is generally needed:

• Hanger steak (approximately 1-1.5 lbs)
• 2 tablespoons olive oil (or other cooking oil)
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• Optional: Additional seasonings like garlic powder, onion powder, paprika, or your favorite steak rub.
• Optional: Marinade (see variations below)

Preparation Steps

Proper preparation is key to a tender and flavorful hanger steak. Begin by patting the steak dry with paper towels; this allows for a better sear. Trim away any excess silver skin or fat, but leave a thin layer for added flavor. Hanger steak often has a membrane running down the middle; it’s recommended to carefully remove this membrane to ensure even cooking. Season generously with salt and pepper on both sides at least 30 minutes before cooking, or ideally, up to a few hours. Salting in advance allows the salt to penetrate the meat, resulting in a more flavorful and juicy steak. If marinating, allow the steak to marinate in the refrigerator for at least 30 minutes, or up to 4 hours. Discard the marinade before cooking.

Cooking Instructions

There are several methods for how to cook hanger steak effectively. The key is to cook it quickly over high heat to achieve a good sear while keeping the inside tender.

1. Pan-Searing: Heat a heavy-bottomed skillet, preferably cast iron, over high heat until it is smoking hot. Add olive oil to the pan. Carefully place the hanger steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, adjusting cooking time for desired doneness. Use a meat thermometer to check the internal temperature: 130-135F for medium-rare, 135-145F for medium, and 145-155F for medium-well.
2. Grilling: Preheat a grill to high heat. Grill the hanger steak for 3-4 minutes per side for medium-rare, adjusting the cooking time for desired doneness. Again, use a meat thermometer to ensure accurate doneness.
3. Broiling: Position an oven rack about 4 inches from the broiler. Preheat the broiler to high. Place the hanger steak on a broiler pan and broil for 3-4 minutes per side for medium-rare, adjusting the cooking time as needed.
4. Reverse Sear: For a more even cook, consider the reverse sear method. Place the hanger steak on a wire rack set over a baking sheet and bake at 250F (120C) until it reaches an internal temperature of 115F (46C). Then, sear it in a hot skillet as described above for about 1-2 minutes per side.

Regardless of the chosen method, let the steak rest for at least 10 minutes after cooking before slicing against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Serving Suggestions

Hanger steak is a versatile cut that pairs well with a variety of dishes. Some popular serving suggestions include:

• Classic Steak Frites: Serve sliced hanger steak with crispy French fries and a flavorful sauce, such as chimichurri, barnaise, or a simple red wine reduction.
• Steak Salad: Top a bed of mixed greens with sliced hanger steak, crumbled blue cheese, cherry tomatoes, and a vinaigrette dressing.
• Tacos or Fajitas: Slice the hanger steak thinly and use it as a filling for tacos or fajitas, along with grilled vegetables, salsa, and guacamole.
• Steak Sandwiches: Create a delicious steak sandwich by placing sliced hanger steak on a crusty roll with caramelized onions, peppers, and a horseradish aioli.
• Alongside Roasted Vegetables: Serve hanger steak with roasted vegetables such as asparagus, Brussels sprouts, or root vegetables.

Tips and Common Mistakes

To ensure a perfect hanger steak every time, keep these tips in mind:

• Don’t Overcook: Hanger steak is best served medium-rare to medium. Overcooking will result in a tough and dry steak.
• Resting is Crucial: Allowing the steak to rest for at least 10 minutes after cooking is essential for retaining its juices and tenderness.
• Slice Against the Grain: Hanger steak has a prominent grain, so slicing against it is crucial for a tender bite.
• Use High Heat: High heat is necessary for achieving a good sear and a flavorful crust.
• Don’t Crowd the Pan: If pan-searing, don’t overcrowd the pan, as this will lower the temperature and prevent a proper sear. Cook in batches if necessary.
• Marinate for Added Flavor: While not essential, marinating hanger steak can enhance its flavor and tenderness. A simple marinade of olive oil, garlic, herbs, and soy sauce works well.

Explore More Cooking Guides

Mastering how to cook hanger steak opens up a world of culinary possibilities. Its rich flavor and satisfying texture make it a rewarding cut to prepare, offering a delicious alternative to more common steak cuts. With its adaptability to various cuisines and flavor profiles, it’s sure to become a staple in any home cook’s repertoire. Discover the pleasure of cooking a perfectly seared and tender hanger steak and explore more exciting recipes and cooking guides at foodrecipestory.com. Unleash your inner chef and elevate your meals today!